Lovage leaf medicinal pesto
By Sari Huhtala
In all my years of growing the perennial herb lovage, I’ve only come across a couple of people who have ever heard of this aromatic plant, let alone its history in folk medicine. Lovage, which is sort of a cross between celery and parsley, is likely the least popular functional food, yet it’s bursting with antioxidant vitamin E and nutrients, along with seven different free radical-scavenging phenolic compounds that offer anti-inflammatory, antimicrobial and antiviral properties.
It’s nabbed the attention of scientists who have found its leaves demonstrate high antimicrobial activity, effective against E.coli, Staphylococcus aureus and listeria, according to a 2020 study published in the journal Food & Function. Its potent antimicrobial activity can help stop the growth of bacteria that causes food poisoning.
Until recently, lovage has been one of my most underappreciated herbs. Throughout the summer months I would toss it into soups to add a burst of flavour. It’s young, tender leaves can be tossed sparingly into a salad. I love to use it in tomato-based soups, but by fall I have largely forgotten about lovage, until it begins to peek through the ground the following spring. This year, I’ve been playing with pestos, and discovered a tasty treat – lovage leaf pesto. And this morning I tossed lovage leaves into my dehydrator to create some lovage leaf powder – winter medicine, along with lovage flavoured salt.
Lovage leaf pesto
- ½ cup of chopped lovage leaves, stems removed
- 1/8 cup of olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 2 tbsp nutritional yeast
- 1 tbsp ground almonds
- Salt and pepper to taste
Toss all ingredients into a blender, food processor or high speed blender and blend to desired consistency. Add to cooked pasta or spiralized zucchini pasta. Refrigerate extra pesto for up to seven days.
(This information is not intended to replace medical advice and treatment from a health care practitioner).
Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007. She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca
